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Traditional Singapore (of Teochew origin) bak chor mee（肉脞面) is a renowned "new style" with Chinese fish maw, half a Japanese tamago egg, a big meatball and minced meat. And springy and smooth mee pok (面薄) noodles tossed in sauces (vinegar, soya sauce & crunchy lard) are perfectly matched! A bowl of bak chor mee served with hot broth feels like home.
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